Brownies are such a popular and useful sweet treat. They work equally well as a cake, snack or a pudding; we particularly like a warmed brownie with ice cream and caramel or magic chocolate sauce – mmmmm pure pudding heaven. Since it was chocolate week on the Bake Off and brownies were one of the challenges I had to post a brownie recipe. In the show the contestants went for decorated brownies which mainly ended up too sweet and sickly. In my opinion a brownie doesn’t feed much adornment – instead it’s all about the chocolate flavour.
However, this version with a subtle Biscoff swirl manages to look gorgeous and also enhance the flavour without overpowering the chocolate. Since these brownies are extra rich and decadent with plenty of melted chocolate stirred in, the sweet Biscoff swirl works a treat, adding a smooth sweetness than plays well against the chocolate. The resulting brownies are luxurious, intensely chocolatey with a super Biscoff swirl, what could be better?
Brownies with a Biscoff Swirl
(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
4 tbsp cocoa powder
150g self-raising flour
110g caster sugar
1/2 tsp salt
1 tsp vanilla extract
5 tbsp flavourless oil, I use sunflower
250ml dairy-free milk
100g dairy-free chocolate, melted
4 tbsp Biscoff spread
- Preheat the oven to 180 degrees centigrade. Line a brownie tin with parchment
- In a bowl, mix together the cocoa, self-raising flour, caster sugar and salt.
- Pour in the oil, milk and vanilla and mix to form a smooth batter
- Stir in the melted chocolate (this will make the batter much stiffer)
- Transfer to the lined brownie tin and level off.
- warm the Biscoff spread so it becomes runnier, dollop over the brownie batter and using the handle of a wooden spoon swirl it though
- Bake for 20-25 minutes. It should be a bit gooey looking in the middle. Cool fully in the tin before cutting into portions.